These buttermilk biscuits always remind me of my Grandpa Chuck. He loved eating these biscuits when we came over for dinner. I remember, back when I was really little, I helped my mom make these biscuits for a Sunday dinner (and by helped I mean barely did anything haha). Well, the whole time we ate, my grandpa talked about how good they were. I was pretty proud of myself and my efforts (even though they were small), that may just be the beginning of my foodie career ;)
These buttermilk biscuits are light and flaky and everything you wish for in a biscuits. They are a perfect side dish for any meal, especially soups and roasts. We eat them hot out of the oven slathered with butter and jam, or (if there is a miracle and we have leftovers) we toast them in the morning for a delicious and quick breakfast!
Weird measurements I know, but it makes the perfect amount...
Makes 2 dozen, 2 inch biscuits
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cold butter (1 1/2 sticks), cut into pieces
1 1/4 cup well-shaken buttermilk, plus additional for brushing
1) Preheat oven to 425° Fahrenheit.
2) In a food processor (or in a large mixing bowl by hand) sift all dry ingredients together. Cut in butter to dry ingredients by pulsing (or using a fork) until it resembles coarse meal.
3) Slowly add buttermilk until a dough forms.
4) Roll dough into 2 inch balls and place on a prepared cookie sheet, spacing them about 1 1/2 inches apart.
5) Brush tops with buttermilk and bake until biscuits are just barely golden, 12 to 15 minutes. Enjoy!